樱桃乳酪蛋糕(Cherry Cheesecake)

某天在研做“黑森林蛋糕”时，又一次意外开错罐头，

向来惜福，岂能让它变质而造成浪费？

快快变出这好好吃的樱桃乳酪蛋糕。
While trying to make a Black Forest Cake the other day, I accidentally opened the wrong can again. Of course I can't waste the cherries inside, right? So I had a change of plans an made this Cherry Cheesecake instead!

有了马斯克分乳酪的加持，乳酪味浓郁香醇，

樱桃的加于，甜中带酸，醒胃除腻，

香脆的核桃Oreo饼干，不只超搭还添口感，

所以。。。。。。hociak!
A layer of sweet Oreo crumbs mixed with crunchy walnuts, a layer of deliciously cheesy mascarphone cheese, and a layer of appetizing, sweet and sour red cherries. Put them together and you get a tasty Cherry Cheesecake!

樱桃芝士蛋糕（免烤）：
用具 ： 8”脱底圆形模


底层~ 饼皮材料
Oreo 饼干碎：120g
无盐牛油（温室溶解）：100g
烘香核桃：50g （切成小粒 ）


底层（饼皮）做法：
1。将所有饼皮材料加入一个容器搅拌均匀，倒入8”脱底圆形模里。
2。压平，放入冰箱冷冻至硬，备用。


中层~ 芝士糊材料
A：奶油芝士（软化） 250g
     糖 130g
B: 马斯克分芝士 100g
     动物性奶油 200g
C：全脂牛奶 4 大匙
     鱼胶粉 2大匙
D：柠檬汁 2小匙匙
    樱桃 1罐（沥干备用，水保留不要丢了）


中层（芝士糊）做法：
1。将奶油芝士和糖以中速打发至滑。
2。 用另一个碗，倒入动物性奶油用手机器打发至滑，再加入马斯克分芝士轻轻搅拌均匀。
3。全脂牛奶和鱼胶粉放入一个碗内，隔水煮至鱼胶粉完全溶解。
4。 将做法（1，2，3），柠檬汁和沥干后的樱桃， 全部倒在一起，轻轻搅拌成均匀的芝士糊。
5。 将底部饼皮从冰箱取出，慢慢的倒入芝士糊，然后放入冰箱冷藏最少3个小时以上。

上层材料：
罐头樱桃汁+ 水：280ml （罐头樱桃汁再加入水）
糖：2大匙
鱼胶粉：1大匙

上层做法：
1。 将全部材料放在小锅里，用小火边煮边搅拌至鱼胶完全熔化即可。
2。 待较为冷些，慢慢的铺在芝士蛋糕上，然后放入冰箱冷藏最少3个小时或以上， 至凝固便可享用。（可随意装饰）。

只要把冷藏好的乳酪蛋糕放在一个比模底较小的物体上，

然后手握左右两旁，用力往下按，就可以轻易脱模了。

Just put the chilled cheesecake on an object smaller than the base, then hold the sides of the mould and push downwards to remove the cake from the mould.

Cherry Cheesecake (chilled):
utensil ：8-inch round shape removable base pan  

Bottom biscuit layer(base):
 Ingredients
120g Oreo crumbs
100g unsalted butter, melted at room temperature
50g roasted walnuts, chopped

Method
1. Mix all ingredients in a container and pour them into an 8-inch round shape removable base pan.
2. Press it firmly to form a base and chill.


Middle cheese layer:
Ingredients
A: 250g cream cheese
     130g sugar
B: 100g mascarphone cheese
     200g whipping cream
C: 4tbsp full cream milk
     2tbsp gelatin powder
D: 2tsp lemon juice
     1can red cherries, drained of syrup (keep the syrup for later use)

Method
1. Beat ingredients A using medium speed until smooth.
2. Beat whipping cream in another bowl until smooth, then add in mascarphone cheese and mix gently until even.
3. Double boil ingredients C until the gelatin has completely dissolved.
4. Mix (1), (2), (3) and ingredients D evenly into a cheese mixture.
5. Pour the mixture onto the Oreo cookie base, then refrigerate for at least 3 hours.

Top cherry layer:
Ingredients
1 can red cherry syrup + water, to get a total of 280ml of liquid
2tbsp sugar
1tbsp gelatin powder

Method
1. Stir all ingredients over a low flame until the gelatin powder has dissolved completely.
2. Allow it to cool a little before gently spreading it over the cheese mixture. Refrigerate for at least 3 hours(until the red cherry layer has completely solidify). Decorate as desired.

 一时犯糊涂，错把7寸模当8寸用，

幸好家里有备Oreo饼干碎，临时就把过多的芝士糊，

变成2杯没有酒味的提拉米苏了。
I accidentally mistook a 7-inch pan as an 8-inch pan. Luckily, I had more Oreo crumbs at home, so I made a couple of cups of impromptu, alcohol-free Cherry Tiramisu.

@@@@@ 圣诞月快乐！@@@@@

I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.